Spaetzle with Mushrooms

With Herbed Crumbs and Red Pepper Relish

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
A note about serious food allergies

This classic German egg noodle/dumpling dish is a total surprise – you’ll be surprised how easy it is to make, how quick it is, and how tasty something so simple can be! We teach you how to make spaetzle with a disposable pie pan – cool, yeah? You’ll top it with roasted mushrooms, a red pepper and chive relish, and crispy, buttered breadcrumbs for a killer weeknight meal with easy cleanup.

In Your Box (serves 2)

  • 5 Chives
  • 8 oz. Cremini Mushrooms
  • 3 oz. Roasted Red Peppers
  • 1 8" Pie Pan
  • 1 Wooden Skewer
  • Info
    5⅓ oz. Flour
  • ¼ tsp. Home Chef Spaetzle Seasoning
  • Info
    4 fl. oz. Whole Milk
  • Info
    3 fl. oz. Liquid Egg
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    456
  • Carbohydrates
    80g
  • Fat
    30g
  • Protein
    25g
  • Sodium
    645mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • Step 1 - Prepare the Ingredients and Pie Tin
    1

    Prepare the Ingredients and Pie Tin

    Thoroughly rinse produce and pat dry. Mince chives. Cut mushrooms into ¼” slices. Cut roasted red pepper into ¼” dice. Make holes in bottom of pie tin by placing over medium pot and using skewer to poke a hole through bottom. Slowly move skewer in a circular motion to widen hole to ¼”. Make 20-25 holes ½” apart. If you accidentally make a few holes too large or too small- no problem! Spaetzle is a rustic dish and random sized dumplings are totally OK.

  • Step 2 - Make Batter and Breadcrumbs
    2

    Make Batter and Breadcrumbs

    Combine flour, ¼ tsp. salt, and spaetzle seasoning in a bowl. Combine milk and eggs in another bowl and slowly whisk milk mixture into flour mixture until a loose batter forms (similar to a pancake batter). You may not need all the liquid. Set batter aside. Heat a medium non-stick pan over medium heat. Add half the butter and panko. Stir until golden-brown, about 2-3 minutes. Transfer immediately to a plate to prevent burning and set aside.

  • Step 3 - Cook the Mushrooms and Make Relish
    3

    Cook the Mushrooms and Make Relish

    Bring a medium pot of lightly salted water to a boil. Return pan used for panko to medium-high heat. Add 2 tsp. olive oil, mushrooms, and a pinch of salt. Cook until mushrooms release their liquid and caramelize, about 8-9 minutes. Transfer to a plate, season to taste with salt and pepper, and set aside. Wipe pan clean. Combine half the chives, 1 tsp. olive oil, and roasted red pepper in small bowl. Season to taste with salt and pepper and set aside.

  • Step 4 - Make the Dumplings
    4

    Make the Dumplings

    Lower pot of boiling water to a strong simmer. Hold perforated pie tin with a towel or oven mitt and hold over boiling water. Pour half the batter into perforated pan. Use a rubber spatula to sweep batter over holes until it has completely passed through holes. Remove pie tin and gently stir spaetzle with slotted spoon until cooked, about 1-2 minutes. Use slotted spoon to transfer to a bowl. Repeat process for remaining batter. Set aside.

  • Step 5 - Saute the Spaetzle
    5

    Saute the Spaetzle

    Return pan used for mushrooms to high heat. Add remaining butter and cook until it begins to brown, about 1-2 minutes. Add spaetzle and cook, stirring gently, until dumplings begin to brown, about 3-5 minutes. Season to taste with salt and pepper. Butter has a nutty toasted flavor when browned. Watch closely and add spaetzle as soon as the butter begins to color, as it can burn easily.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon spaetzle onto a plate and top with mushrooms and red pepper relish. Garnish with remaining chives and buttered crumbs.